I have always loved cooking and baking. Ever since I came across 17 and Baking a couple years ago, I have loved food blogs. When I got my camera and found out it was fun to take pictures of food, I decided I should HAVE a food blog. I have no idea what I'm doing, but somehow it'll work out.... I hope!
Yesterday was one of those days where you just have to bake something. I had a split shift at the pool where I work. I was done working for the morning and had nothing else to do, so I picked up a can of pumpkin and headed home to find the perfect recipe. I ended up making Pumpkin Chocolate Chip cookies.
These cookies are like a dense muffin in more of a cookie shape. They are not too sweet, not to dry, not too crumbly, not too cakey... they are quite perfect, if you ask me :) I left them on the cooling rack when I went back to work, and by the time I got home two hours later, my family had devoured almost every last one. I guess they were a hit!
Pumpkin Chocolate Chip Cookies
Adapted from Hungry Meets Healthy's recipe here.
1 cup canned pumpkin
1 egg (I used Ener-G Egg Replacer)
3/4 cup Sucanat or brown sugar
5 tablespoons oil (I used coconut)
2 teaspoons vanilla
2 cups whole-wheat flour
2 teaspoons cinnamon
1/2 teaspoon salt
1 teaspoon baking soda
2 teaspoons baking powder
1 cup dark chocolate chips
Preheat your oven to 360℉. Mix the first five ingredients in a bowl and set aside. Mix the next five ingredients in another bowl. Combine the wet ingredients with the dry ones, mixing well. Fold in the chocolate chips.
Drop balls of dough (however big you want them, remember to adjust cooking time accordingly) onto a greased cookie sheet. They didn't spread for me, but they did puff up a bit. Bake for 12-15 minutes, or until the cookies are golden brown and firm to the touch. Allow to cool on cookie sheet for a few minutes then transfer to a wire rack to finish cooling. I don't know how these store because I didn't have to deal with leftovers :)